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Preheat your oven to 160°C (325°F).
In a blender, combine the milk, coconut milk, desiccated coconut, melted butter, eggs, egg yolks, flour, caster sugar, lemon juice, and lemon rind. Blend until the mixture is smooth.
Pour the blended mixture into a shallow baking dish that can hold 6 cups (1.5 litres).
Bake in the preheated oven for 30 to 35 minutes, or until the pudding is just set.
Once baked, remove the dish from the oven and increase the temperature to 220°C (425°F).
To prepare the meringue, place the egg whites in the bowl of an electric mixer. Whisk on high speed until soft peaks begin to form.
Gradually add the sugar, one tablespoon at a time, ensuring that each addition is fully dissolved before adding the next.
After all the sugar has been incorporated, scrape down the sides of the bowl and continue whisking for an additional 10 minutes, or until the meringue is thick and glossy.